TEXAS BEEF CHILI WITH POBLANOS AND BEER
This recipe comes from Fine Cooking Magazine, Issue 70. Make the day before and let it sit in the frig overnight and the flavors will deepen and it will thicken. Has a great kick!
Provided by TXOLDHAM
Categories Beans
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a 12-inch skillet, heat 2 Tablespoons oil over medium-high heat. Add the onions and saute until softened, translucent and starting to brown, 8 to 10 minutes. Add the poblanos or green bell peppers, reduce heat to medium and cook, stirring occasionally until the poblanos soften, another 8 to 10 minutes. If the pan seems a little dry, add a little more olive oil. Add the garlic and 1 teaspoon salt and saute for another 5 minutes. Set aside.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large, heavy Dutch oven over medium-high heat. Sear the beef cubes until browned and crusty on two sides, working in batches to avoid crowding the pan. Transfer to a bowl. Again, if the pan seems dry, add a little oil.
- Once the beef is seared and set aside, add the onions and peppers to the pan, along with the bay leaves, cinnamon sticks chile powders, cumin and cloves and cook, stirring until the spices coat the vegetables and are fragrant, 15 to 30 seconds. Slowly add the beer while scraping the pan bottom with a wooden spoon to dissolve the coating of spices. Simmer until the beer is reduced by half and the mixture has thickened slightly, 5 to 7 minutes. Add the beef, along with any accumulated juices, and the beef broth. Bring to a simmer and then reduce heat to medium low. Simmer, partially covered for 3 hours, stirring occasionally. Discard the cinnamon sticks and the bay leaves.
- If not serving immediately, chill overnight. The next day, skim any fat from the top before reheating.
- To serve, heat the chili gently. Using a slotted spoon, transfer about 2 cups of the beef cubes to a plate and using two forks, shred the meat and return to the pot. Taste and adjust salt if necessary. Heat the beans in a bowl in the microwave. Arrange the beans, chopped red onion, tomatoes, cilantro and sour cream in small bowls to serve as garnishes with the chili.
Nutrition Facts : Calories 869.2, Fat 38.1, SaturatedFat 14.7, Cholesterol 277.3, Sodium 1338.8, Carbohydrate 31.2, Fiber 8.3, Sugar 5.6, Protein 95.4
OUR FAVORITE TEXAS BEEF CHILI
This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée. True to Texas tradition, it has no tomatoes and no beans. The heat is customizable to your taste, and don't skip the masa harina: It helps to thicken the chili and imparts a wonderful earthy richness. This chili is best served a day after cooking.
Provided by Rhoda Boone
Categories Chili Texas Beef Soup/Stew Stew Dinner Chile Pepper Hot Pepper Frankenrecipe
Yield 6-8 servings
Number Of Ingredients 20
Steps:
- Heat a large, dry skillet over high heat and toast peppers in batches, until browned in spots but not burned, 30 to 45 seconds per side. Toast garlic cloves in their skins in the same skillet, tossing, until browned in spots, about 3 minutes.
- If chiles are dusty, rub them gently with a damp paper towel. Cut peppers in half lengthwise; remove stems and seeds. Place chiles de árbol in a small heatproof bowl. Place all other chiles in a large heatproof bowl. Pour very hot water over chiles until submerged and let soak for 45 minutes, placing a plate on top of chiles to keep them submerged if necessary
- Peel garlic cloves and place cloves in blender. Add all the soaked chiles except for the chiles de árbol along with 4 cups of the soaking liquid. Add 1 tablespoon salt, 1 teaspoon pepper, and honey. Purée until smooth. Taste and add chiles de árbol to your preference (start with 4 for mild or 6 for medium heat; add additional to taste if you would like more heat).
- Strain the purée through a fine-mesh sieve into a large bowl, using a rubber spatula to press the purée through. Set puree aside.
- In a large Dutch oven or pot over medium-high heat, melt 2 tablespoons of lard. Add 1/3 of the beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper and lightly brown the meat, 6 to 8 minutes per batch. Transfer to a bowl, reserve, and repeat with remaining 2 batches of beef, seasoning each with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Lower the heat to medium and add 1 more tablespoon lard. Cook the onion with 1/4 teaspoon salt until soft, stirring, about 5 minutes. Add cumin and cook, stirring, 1 minute more. Add the chile purée and bring to a simmer. Cook, stirring, until purée has lost its raw chile flavor, about 15 minutes. Add 4 cups broth, oregano, and the beef. Combine the masa harina with 2 cups water and add to the mixture. Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 3 hours.
- Add sugar and vinegar 1 tablespoon at a time, tasting to see if the chili needs more. Add cayenne, salt, and pepper to taste. Allow the chili to sit at least an hour and up to overnight to allow the flavors to meld. Serve with lime wedges, sour cream, onion, jalapeño, and/or cilantro.
BEEF, BEAN, AND BEER CHILI
Hot chili is a very underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you're in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
- Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
- Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.
Nutrition Facts : Calories 648.6 calories, Carbohydrate 27.3 g, Cholesterol 128.6 mg, Fat 43.9 g, Fiber 7.3 g, Protein 32.5 g, SaturatedFat 16.9 g, Sodium 1387.9 mg, Sugar 3.4 g
More about "texas beef chili with poblanos and beer recipes"
POBLANO PEPPER BEEF CHILI RECIPE-BUTTER YOUR BISCUIT
From butteryourbiscuit.com
4.6/5 (32)Total Time 1 hr 15 minsCategory EntreesCalories 699 per serving
- Place poblano peppers on baking sheet and broil for 5 minutes flipping as needed to char all sides.
- Place poblano pepper in a large bowl and cover with plastic wrap, let set 10 minutes. Remove the seeds and stem from the peppers and scrap off the black char with a sharp knife. (its okay if you don't get it all off) Slice and dice the peppers and set aside.
- Heat a cast iron pot or heavy bottom pot on medium high heat. Add ground beef, season with salt and pepper and cook 5 minutes or until browned. Drain fat and add in onions, peppers and garlic and cook a couple minutes. Next add in tomato paste, cumin, chili powder, cocoa, brown sugar, and stir cook for about 30 seconds.
TEXAS-STYLE BEEF & BEER CHILI - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
Estimated Reading Time 8 minsCalories 530 per servingPublished Nov 17, 2018
TEXAS-STYLE CHILI WITH POBLANOS & BEER - FIRE & SMOKE SOCIETY
From fireandsmokesociety.com
SMOKY BEEF AND POBLANO PEPPER CHILI - THE CHUNKY CHEF
From thechunkychef.com
TEXAS BEEF CHILI WITH POBLANOS & BEER RECIPE
From recipebridge.com
BEST TEXAS CHILI RECIPE - HOW TO MAKE EASY HOMEMADE BEEF CHILI
From delish.com
TEXAS-STYLE CHILI - BEEF LOVING TEXANS | BEEF LOVING …
From beeflovingtexans.com
TEXAS BEEF CHILI WITH POBLANOS AND BEER - THINGS THAT WARM THE …
From thingsthatwarmtheheart.net
TEXAS BEEF CHILI WITH POBLANOS AND BEER - KARENS RECIPES.COM
From karensrecipes.com
RANCHER'S TEXAS CHILI (CHILI CON CARNE) RECIPE - LITTLE SPICE …
From littlespicejar.com
TEXAS BEEF CHILI WITH POBLANOS AND BEER - BRENDA GANTT …
From brendaganttrecipes.com
TEXAS-STYLE CHILI WITH POBLANOS & BEER | RECIPE IN 2023 - PINTEREST
From pinterest.ca
TEXAS BEEF CHILI WITH POBLANOS & BEER - FOODGURUUSA.COM
From foodguruusa.com
TEXAS BEEF CHILI WITH POBALANOS & BEER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BOLD AND BEEFY TEXAS BEEF CHILI RECIPE - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
TEXAS-STYLE CHILI CON CARNE - ONCE UPON A CHEF
From onceuponachef.com
TEXAS CHILI WITH BIG TENDER BEEF SLICES - FAVORITE FAMILY …
From favfamilyrecipes.com
TEXAS CHILI RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
TEXAS BEEF CHILI WITH POBLANOS AND BEER RECIP - RECIPEBRIDGE
From recipebridge.com
CLAY'S KITCHEN : CHILI RECIPES - PANIX
From panix.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love